Easy Artichoke & Cheese Bites (Edit recipe)

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These mini cups make for the quickest and most delicious appetizer for your holiday or New Year's Eve party! This recipe will make you 12 mini cups. You'll need a muffin tray for this recipe!

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PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 12

Ingredients

4 Tbsp Artichokes, finely chopped (or you can use a pre-mixed jar)
3 Tbsp Extra Virgin Olive Oil, (I used Zoe olive oil)
1 tsp Sea Salt, to taste
1 tsp Black Pepper, to taste
0.25 cup Full Fat Cream Cheese, room temperature
2 Tbsp Mayonnaise
3 Tbsp Parmesan Cheese, shredded
125 gram Whipped Chive Cream Cheese, (or any soft cheese spread will do)
1 whole Coconut Oil Spray, (to spray the surface of your muffin tins, cooking spray also works)
12 whole Egg Roll Wrappers, thawed
2 cups Mozzarella Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350
Grease your muffin trays with your cooking spray
Press your egg roll cups into the tray to fill your 12 muffins slots, set aside
In a bowl, combine your artichoke dip, olive oil, salt, pepper, cream cheese, soft cheese spread, mayonnaise and parmesan cheese.
Mix well. For easier mixing, use a rubber spatula
Fill your egg rolls with your mixture and top off with a generous amount of mozzarella in each cup
Bake at 350 for 10-12 minutes
Broil on low for 2 minutes should you want a more golden crisp
Set aside on a wire rack to cool down and enjoy!

Notes

Can be made ahead of time and warmed up in the oven before your guests arrive!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	260
Fat:	17 g
Carbohydrates:	13 g
Protein:	14 g
Cholesterol:	39 g
Sodium:	557 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.